{"id":15034,"date":"2015-05-10T09:36:11","date_gmt":"2015-05-10T16:36:11","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=15034"},"modified":"2019-10-05T14:03:04","modified_gmt":"2019-10-05T21:03:04","slug":"tarte-tartin","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/tarte-tartin","title":{"rendered":"tarte Tatin"},"content":{"rendered":"<p>\u00a0<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-15023\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2015\/05\/IMG_0739-580x435.jpg\" alt=\"chef morgan\" width=\"819\" height=\"614\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2015\/05\/IMG_0739-580x435.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2015\/05\/IMG_0739-350x263.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2015\/05\/IMG_0739-300x225.jpg 300w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2015\/05\/IMG_0739.jpg 1632w\" sizes=\"auto, (max-width: 819px) 100vw, 819px\" \/><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong>Tarte Tatin<br \/><\/strong><\/span><span style=\"color: #808080;\"><i>You can substitute the apples for another fresh fruit such as apricots, peaches, nectarines, rhubarb, or pears. You can make savory renditions as well. Pan-roasted cherry and basil tomato tart (with or without burrata or mozzarella cheese), cauliflower with almonds, or summer squash tart are a few of my favorites.\u00a0For tomato or zucchini tarts, eliminate the sugar and butter, and use a little olive oil in the pan instead. For cauliflower, you can\u00a0caramelize it as you would apples.<\/i><\/span><\/p>\n<p><em><span style=\"color: #ff0000;\">makes 1 10&#8243; Tart\u00a0<\/span><\/em><\/p>\n<p><span style=\"text-decoration: underline; color: #ff0000;\">ingredients:<\/span><\/p>\n<p><span style=\"color: #808080;\">7-8 apples (Rome, Pomme\u00a0Reinette, Caville, Gala), peeled, cored, and halved<\/span><br \/><span style=\"color: #808080;\"> fresh lemon juice<\/span><br \/><span style=\"color: #808080;\">3 tablespoons unsalted butter<\/span><br \/><span style=\"color: #808080;\"> 1 cup granulated sugar<\/span><br \/><span style=\"color: #808080;\"> pinch of kosher salt<\/span><br \/><span style=\"color: #808080;\"> 1 pie dough, p\u00e2te sucr\u00e9e, or\u00a0puff pastry\u00a0<\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #ff0000;\">\u00a0instructions:<\/span><\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">Preheat Oven. <span style=\"color: #808080;\">Preheat oven<\/span><\/span><span style=\"color: #808080;\"> to 400 degrees Fahrenheit.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Make Pastry Dough<\/span>. <span style=\"color: #808080;\">Make enough pie dough, p\u00e2te sucr\u00e9e or\u00a0puff pastry for one 10 inch tart. Chill until ready for use. If using frozen puff pastry, defrost in the refrigerator until use.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Prepare Apples.<\/span>\u00a0<span style=\"color: #808080;\">Peel apples. Remove core and seeds. Squeeze lemon juice on the peeled apples to prevent browning. If apples are\u00a0large, cut into quarters.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Cook Apples<\/span>. <span style=\"color: #808080;\">Melt butter in an oven-proof saut\u00e9 pan over medium\u00a0heat. Pour sugar over the melted butter. Dissolve. Add apples. The\u00a0apples will shrink when cooked, so at this stage they will be laying on\u00a0their sides. Continue to cook until the apples are soft and the butter-sugar\u00a0mixture is thick and bubbly. Use a spoon to baste the butter-sugar\u00a0mixture over the apples. Be patient. It takes about 30 minutes (depending upon size of the apples) to cook them. Turn off flame.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Cover with Dough.<\/span> <span style=\"color: #808080;\">Roll out the pastry dough slightly with a rolling pin. Cut dough into a circle to cover the pan. Arrange the apples in pan with flat sides facing up (or if cut, arrange them in a decorative way). Cover the apples with the pastry dough. Tuck the pastry inside the rim of the saut\u00e9 pan (do not let it hang over the edge of the pan).<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Caramelize (Bake)<\/span>. <span style=\"color: #808080;\">Place the pan in the oven. Bake until the pastry dough is brown about 20 minutes. CAREFULLY remove the pan from the oven using to use a potholder or towel. Let the tart slightly cool in the pan for about 10 minutes so the carmel can settle.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Invert.<\/span> <span style=\"color: #808080;\">Place a plate over the pan (with the bottom facing up) and invert\u00a0the tart gently onto the plate. The apples should be a deep caramel\u00a0color. Remember to do this carefully and use a towel as the pan handle may still be hot.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #808080;\"><span style=\"color: #ff0000;\">Serve<\/span>. The tart is best enjoyed warm and generally served with real vanilla ice cream. The tart tastes best the day it is prepared.<\/span><\/li>\n<\/ul>\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0 Tarte TatinYou can substitute the apples for another fresh fruit such as apricots, peaches, nectarines, rhubarb, or pears. You can make savory renditions as well. Pan-roasted cherry and basil tomato tart (with or without burrata or mozzarella cheese), cauliflower with almonds, or summer squash tart are a few of my favorites.\u00a0For tomato or zucchini [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[342,18],"tags":[83,1111,227,1434,825,1433],"class_list":["post-15034","post","type-post","status-publish","format-standard","hentry","category-desserts","category-recipes","tag-apples","tag-easy-desserts","tag-french-cooking-recipes","tag-french-dessert","tag-tart","tag-tarte-tartin"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/15034","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=15034"}],"version-history":[{"count":4,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/15034\/revisions"}],"predecessor-version":[{"id":15135,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/15034\/revisions\/15135"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=15034"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=15034"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=15034"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}